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Dessert: Baked Bananas with Mangos

Very lowfat; and if you use Agave syrup instead of sugar, and unsweetened coconut, low in sugar as well. I would not substitute Stevia or another artificial sweetener for the sugar here-the sugar caramelizes. The mango is the most difficult part of this-but Trader Joe’s (and I’m sure other grocery stores) sell very convenient bags of frozen, diced mango-all you have to do is thaw them out! You can try other fruits, but the combination of mango and banana is very good.

Baked Bananas with Mangos
4 firm, just ripe bananas, peeled
2 tablespoons lemon juice
½ cup grated sweetened coconut
4 tablespoons sugar
2 cups diced mango (if using frozen, make sure the mango is completely thawed)
Preheat oven to 375 degrees and coat an 8” square (or medium size) baking pan. Cut bananas the long way in half (to make long halves, not round slices); place in the prepared baking dish and evenly drizzle the lemon juice over them. Sprinkle the sugar over the bananas, then the coconut.
Bake for 10 to 15 minutes, or until they are hot through and the sugar has started to turn lightly brown.
Remove from oven and place on serving dishes; arrange diced mango on each serving. Serve immediately, while bananas are hot.
Serves 4
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